Gochujang-Glazed Tofu and Sweet Potato Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Savory-sweet glazed tofu with caramelized sweet potatoes, served over brown rice with a fresh cucumber salad. This Korean-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 45 minutes, pairs firm tofu, sweet potato, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block firm tofu
• 2 medium sweet potato
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 cup uncooked brown rice
• 1/2 medium cucumber
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp chopped green onion

Instructions

1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Whisk 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp rice vinegar in a bowl.
2. Step 2: Toss tofu cubes with 2 tbsp gochujang mixture until fully coated, then spread on a parchment-lined baking sheet.
3. Step 3: Dice 2 medium sweet potatoes into 1/2-inch cubes, toss with 1 tsp sesame oil, and spread on a separate baking sheet.
4. Step 4: Bake tofu and sweet potatoes at 400°F for 25 minutes, flipping halfway, until tofu is caramelized and sweet potatoes are tender.
5. Step 5: Cook 1 cup uncooked brown rice according to package instructions. Thinly slice 1/2 medium cucumber, toss with 1 tbsp rice vinegar, and top rice with tofu, sweet potatoes, and cucumber salad.